It's a pretty classic kimchi made with a house-made Vegan fish sauce - containing Irish kombu seaweed, shiitaki and mirin - and traditional Korean gochugaru coarse chilli powder. 

 

"This is good kimchi with a well-judged heat and great balance - particularly in the acidity, which hasn't been allowed to get too high. The punch of ginger and garlic comes through well, and the texture still has good crunch." - Guild of Fine Food

 

We ferment this kimchi for at least seven days at 7 degrees celsius and 5 days at 18 degrees celsius, which means maximum flavour. Always keep in the fridge to slow fermentation. 

Kimchi + Gochugaru Deadly Preserve 260g

£6.00Price
  • wombok, fireflame chilli, red raddish, vegan fish sauce (soy), gochugaru, spring onion, ginger, garlic, soy bean paste, salt 

  • Deliveries will be sent every Tuesday and Thursday. The cut off times are 10am on these days.